Method of preparing barley.



i JOHN ADDINGTON CAVERHILL, OF TILLSONBUR-G, ONTARIO, CANADA.

METHOD OF PREPARING BARLEY.

Specification of Letters Patent.

Patented Feb. 4, 1908.

Application filed April 12. 1906. Serial-No. 311.282.

T 0 all whom it may concern:

Be it known that I, JOHN ADDINGTON CAV- ERHILL, a subject of the Kingof-Great Britain, residing at Tillsonburg, in the county of Oxford,Province of Ontario, in the Dominion of Canada, have invented certainnew and useful Improvements in Methods of Prearing Barley in theManufacture of Food roducts, of which the following isa specification.

My invention consists in partially predigesting .the cereal byartificial germination so as to transpose a portion of the starchcontained in the grain to a substance readily assimilated by thedigestive or ans The barley to be treated is first soaked or steeped inWarm water raised to a temperature of sixty-five to seventy-five degreesFahrenheit (which Will not kill but will begin and foster the rocess ofgermination) until such time as t e-grain is softened and the process ofgermination is started, the length of time being about ten to twelvehours but varying according to the kind and hardness of t e grain to betreated.

The barley when thus softened is then removed to a chamber orcompartment and placed 11 on perforated ans, screens or other receptaces" which Wili a low a free circulation of an through'the said grain-anddrainage of all surplus water, and remains there for a period of fromthirty-six to forty-eight hours which time will vary according to thekind or hardness of the grain used. Such chamber or compartment to bekept at a tem erature of from ninety-five to one hundre and five degreesFahrenheit so that the germinating process will be continued. The grainWhile in said chamber or compartment is kept moist by means of sprays ofwarm water, steam or vapor. During this process the grain is stirred,turned or agitated by mechanical means so as to secure a uniformgormination by allowing the free circulation of air and an equalexposure to moisture of all portions of the grain. At this point theproc ess of germination is stopped before the blade emerges from thekernel and before the conversion of the starch has been carried to suchan extent as to disintegrate the grain. The grain is then piaced upondrying pans or kilns or other receptacles to which eat is applied at atemperature of about one hundred to one hundred and twenty-five degreesFahrenheit and the moisture driven ofi as rapidly as possible until thegrain is before for this purpose.

thoroughly dried and the process of germination entirely stopped and thegrain left .for the purposes of removing 'the husks or hulls, and thekernels are then submitted to steam under high pressure so as tothoroughly soften and partially cook the grain and then passed oversuperheated rolls or ground or otherwise manufactured into whatever.form is desired for human consumption and it is then ready for food.The result of this process is that a chemical change takes place in thegrain by the natural process of germination which converts the starch ora considerable portion of it into a substance easy of digestion and ofready assimilation by the digestiveorgans, and practically predigeststhe grain before it is ground. This process has never been used Othermeans of predigestinghave been entirely by the application of externalmeans such as application of heat, instead of internally by the naturalprocess of germination, artificially started and artificially stopped asabove set forth. The advantage is that a food is produced fit for humanconsumption and nearly digested and easy of assimilationthat it hasunder practical tests been proved to be capable of ready digestion bypeople with weak stomachs, by persons troubled with indigestion, byinvalids and even by children under one year of age.

The result of the rapid germination practiced in this method, whichresembles'theamount of diastase, this rapid germination u'oduces agreater amount of diastase than in the malting system and makes thegrain more digestible as the diastase assists very much in convertingthe starch into sugar and so assists in predigesting and produces a muchmore digestible substance and one peculiarly well adapted to therequirements ef infants, children, invalids and persons with Weakdigestions, While at the same time I treated can he used for food forstock as the prooess oi. germination has rendered the hu J and the partof the grain'whioh necessarny adheres to the same more digestible 311dtherefore more beneficial forstoo Having thus described my inventionWhat I claim is-- i 1. in the method of preparing barley in themanufacture of food products, soaking the grain in water for ten totwelve hours having a temperature ofsubstantially seventy-five degrees(Fahrenheit), removingthe grain to a receptacle having a temperaturewofabout ninety to one hundred and five degrees (Fahrenheit) and subjectingthe grain to said temperature during suhstantialiy twenty-five hours,spraying the grain in the meantime ith'steain or Warm Water andagitating it so as to insure a free circulation of air ilherethrough,then removing the grainihefore the blade; emerges therefrom to areceptacle having a ten'iperature of .over one hundred degrees(Fahrenheit) to rapidity dry it, and then removing the husks from thegrains, substantially as described.

The method of preparing bar ey comprising soaking the grains in water ofthe temperature of. substantially seventy-five degrees (Fahrenheit)forten hours, removing the grains to a receptacle and subjecting them toa temperature of about ninety to one hundred and five degrees(Fahrenheit) for a period of twenty-five to forty hours While beingsprayed with steam or warm Water and agitated so as toinsure a freeeir-' eulation of air theretlnough, then removing the grains before theblades emerge therefrom to a receptacle having a temperature of over onehundred degrees (Fahrenheit) to dry the grain rapidly and preventfurther germination, then removing the husks from the grains, thensubmitting the kernels to the action of steam to soften and partiallycook them, and finally rolling the grains into flakes, substantially asdescribed. 'In testimony whereof I hereto a'ffix my signaturein thepresence of two witnesses.

JQIIN ADDINGTON (LU'ERHI'LL. i fitnesses'.

MARY HORNE, A. H. DowLEn.

